Keepin' It HOTT!

UncleBrutha™ is thrilled to announce that it has joined a
very esteemed community in the DC area…Rocklands
famous “Wall of Sauce.”

Rocklands Barbeque and Grilling Company is one of DC’s
top-rated BBQ destinations.Having been
named “Best BBQ” by the Washington City
Paper on numerous occasions, most recently in the 2012
poll, Rocklands has become one of DC’s premiere destinations for outstanding
barbeque.

Their signature sauce has been delighting founder John Snedden’s
friends and BBQ lovers since 1978. With a shared love of home-grown flavor,

Brennan “Uncle
Brutha” Proctor is excited to now have his sauces available to Rocklands' fans.

“I’ve been a fan of the food at Rocklands for years!” says
Proctor. “I was honored to learn that Mr. Snedden was an ALLSAUCE™ fan and
wanted them on the shelves in his restaurants. Besides, no hot sauce "Wall of Fame" is
complete if it doesn’t have UncleBrutha’s on it, right?” he says with a wink and a smile.

Visit a
Rocklands near you; they have 4 locations in DC,
Maryland, and Virginia. Be sure to ask for some UncleBrutha’s™ to enjoy
with your ribs,burgers, or wings.

In my
culinary life, I have three loves: spice, wine, and
dessert. Thursday night, Brennan (aka “Uncle Brutha”) and I enjoyed this
trio
at Wine Made
Simple’s event, “Wine Pairing with Creole Food.” Joyce, owner, and
Matt, team member, served as knowledgeable and friendly hosts.

The typical Creole “party in your mouth” flavors
were in full effect: paprika, sassafras,
onion, garlic, and cayenne pepper. In an intimate setting of six people,
we enjoyed blackened
tilapia and spicy green beans. Blue Ridge Creole Products
catered the meal, and even gave each person a bottle of spices.

To balance these bold flavors, we sipped on fruity, sweeter
wines like Roses and Gewürztraminers, and then detoured from the status
quo to
try a syrah, and a fabulous merlot + cabernet franc blend. The
experience came to a stunning finish with
a homemade bread pudding paired with a South African Cuvee. It was so good that cousin "UB" and
I
needed a moment.

And another spoonful of pudding.

Next time you're adding a bit of UB's No. 9 or 10 to your dish, consider
pairing it with a chilled Gewürztraminer, or spicty merlot + cab franc
blend. We'd love to hear about it.

My apologies that there are only a few photos. Had our hands
full of wine and...